Bangus ala Pobre
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
81 kcal
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Course
Main Course
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Cuisine
Filipino
Bangus ala Pobre
Description
This recipe highlights boneless belly bangus (milkfish), seasoned and lightly coated in cornstarch before pan-frying in hot oil until golden on both sides. The frying process creates a crispy skin and tender fish meat. Garlic is toasted separately in the skillet oil until golden but removed promptly to avoid overcooking and added back later to preserve texture. Sweated yellow onion rings are prepared in the same pan.
The sauce melds soy sauce, oyster sauce (optional), lemon or calamansi juice, butter, cornstarch slurry, and water heated until thickened. Returning fish pieces to the pan allows the sauce to coat them evenly, enhancing flavor and moisture. The dish is arranged by layering the fish atop the onions, finished with the garlic garnish.
Bangus ala Pobre works well as a main entrée alongside steamed rice or vegetables. The balance of savory, tangy, and buttery notes complements the milkfish's mild flavor. Pan-frying maintains the fish's shape and texture, while the garlicky sauce adds richness and brightness.
Ingredients
- 500 grams bangus cut into serving size, boneless belly
- ¼ cup cornstarch for dredging
- 5 cloves garlic minced
- 1 big yellow onion cut into rings
- neutral cooking oil for frying, generic cooking oil
- salt to taste
- black pepper to taste
SAUCE:
- ¼ cup soy sauce
- 2 tablespoon oyster sauce optional
- 2 tablespoon lemon or calamansi juice
- 1 tablespoon butter
- 1 teaspoon cornstarch from the leftover dredge
- ⅓ cup water
Instructions
- Heat just enough oil in a skillet or frying pan, over medium-high heat.
- Lightly season fish belly cuts with salt and pepper. Then dredge lightly in cornstarch, shaking off excess if needed.
- Fry directly in hot oil, skin side down first, turning it over once to cook both sides to a golden brown. Remove fish from pan and set aside.
- In the same oil over medium-low heat, toast minced garlic until golden and then remove immediately from oil using a sieve and set aside. It will go on cooking from the residual heat so do not let it brown in the hot oil too much.
- Combine all the ingredients for the sauce in a bowl and mix until well blended. Set aside.
- Next, sweat the onions in the same oil over medium heat then remove and set aside.
- Add the butter or margarine to the skillet with the remaining oil and let it melt. Then add the sauce mixture and cook until it thickens.
- Now put the fried fish back into the pan to coat the fish with sauce then remove and arrange on a serving dish. Turn off the heat. Pour the remaining sauce on top of the fish and top with the cooked onions and toasted garlic.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Calories | 81kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 1133mg | 47% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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